These homemade quick pickles are ready in just a few hours rather than the few weeks it takes for traditional ones.
They are delightful! They're crisp and flavorful and make an excellent addition to any entree.
I really enjoy making homemade pickles. They are so wonderfully crispy and flavorful, and it's fun to change things up and use different vegetables, vinegar types, and seasonings.
I almost always have a jar of these refrigerator pickles in the fridge. I especially enjoy them with various cold leftover meat slices for my lunch.
You'll only need a few simple ingredients to make these quick pickles. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Vegetables: I use green beans, cauliflower florets, and mini peppers. But you can use any vegetables you like. Cucumbers are an obvious choice, and carrots or radishes are good too.
- Vinegar: I like to use white wine vinegar or champagne vinegar.
- Garlic cloves: I use a couple of whole peeled garlic cloves to add flavor to the brining solution.
- Sweetener: This is optional, but it helps balance out the acidity of the vinegar. You can use any granulated sweetener or the equivalent in stevia. The nutrition info below assumes that a non-nutritive sweetener was used.
- Salt and spices: Kosher salt, whole peppercorns, whole coriander, and a dry bay leaf.
The recipe listed below is just a rough guideline. It's fun to change things up!
For example, you can change up the vinegar you use. I like to use champagne vinegar. White wine vinegar is also good. However, I don't recommend using distilled white vinegar. It's too acidic.
You can also make these pickles spicy by adding a couple of hot chili peppers to the pickling jar. Just make sure no one actually tries to eat them!
Quick Pickles Instructions
Traditional pickling is an elaborate process, but making these refrigeraor pickles is easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to prep the vegetables and then pack them tightly into a glass jar, leaving ½ inch of space at the top.
Prepare the brine: Combine water, vinegar, garlic, sweetener, salt, and spices in a small saucepan. Stir to dissolve the sweetener and the salt. Bring the mixture to a boil over high heat.
Allow the mixture to cool slightly, pour it over the vegetables, and seal the jar.
Allow the jar to cool to room temperature, then refrigerate it for at least six hours, preferably overnight. At this point, you can go ahead and serve your tasty homemade pickles!
As quick as this recipe is, you still want to allow the pickles to rest for several hours in the fridge. You don't want to eat them immediately or even within a couple of hours of making them.
Let the tasty brine do its magic! Ideally, you'll allow the veggies to sit in the brine overnight before enjoying them.
The combination presented in the recipe card below is the one I use most often, but you can use any sturdy vegetable.
I often use green beans, cauliflower florets, and mini peppers. Other vegetables that should work well are thick spears of asparagus, firm cucumbers, and radishes.
While adding a sweetener is optional, I do recommend it. It balances out the acidity of the vinegar. But it's really a matter of personal preference. My husband prefers a version without any sweetener.
As for what sweetener to use, I like to use a sugar-free granulated sweetener. You can use white sugar if you'd like, or even stevia.
I don't recommend using distilled white vinegar in this recipe. It's highly acidic and won't taste as good.
I also like to make myself a lunch plate with cold cuts, cheese, hard-boiled eggs (or deviled eggs), and quick pickles. It's one of my favorite lunches.
You can keep these pickles in the fridge, in an airtight glass jar or container, for about a week. Being homemade, they don't contain preservatives, so they won't last as long as store-bought pickles.
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- ¾ cup cauliflower florets (use small florets)
- ¾ cup green beans trimmed and cut in half
- ¾ cup mini peppers I leave them whole
For the brine:
- 1 ¼ cup water
- ¾ cup white wine vinegar
- 1 tablespoon Diamond Crystal kosher salt or ½ tablespoon of any other salt
- 1 tablespoon granulated sweetener
- 2 garlic cloves peeled
- 1 tablespoon whole peppercorns
- 1 tablespoon whole coriander
- 1 bay leaf
- Place the vegetables in a 20-ounce glass jar or a lidded glass storage container. Make sure it's made from thick glass that can withstand near-boiling water. Pack the vegetables in tightly, leaving ½-inch of space at the top.
- Prepare the brine: Combine the water, vinegar, salt, sweetener, garlic, peppercorns, coriander, and bay leaf in a small saucepan. Stir to dissolve the salt and sweetener. Bring the mixture to a boil over high heat.
- Allow the brine to slightly cool, then pour it over the vegetables. It helps to pour the brine into a spouted measuring cup first. The brine should cover the vegetables completely. If it doesn't, you'll need to make more.
- Close the jar tightly, cool it to room temperature for about 30 minutes, and then refrigerate the pickles for 6 hours or overnight.
- Serve with any meat or poultry dish. They are especially good with burgers.
- In the nutritional info, I assumed that the vegetables absorb ½ of the vinegar and the salt. This is just a rough estimate, though.
- This recipe is just a rough guideline. It's fun to change things up! For example, you can change up the vinegar you use. I like to use champagne vinegar. White wine vinegar is also good. However, I don't recommend using distilled white vinegar. It's too acidic.
- You can make these pickles spicy by adding a couple of hot chili peppers to the pickling jar. Just make sure no one actually tries to eat them!
- You can keep these pickles in the fridge, in an airtight glass jar or container, for about a week. Being homemade, they don't contain preservatives, so they won't last as long as store-bought pickles.